Garlic Olives Recipes

KALAMATA OLIVE AND GARLIC BREAD

Steps:

• In a medium bowl dissolve sugar in 1/2 cup warm water. To proof yeast, stir in yeast and let stand for 5 to 10 minutes in a warm place.
• Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven.
• Place flour in bowl of food processor. Add salt and pulse for a few seconds.
• Start food processor. Pour proofed yeast into flour through hole. Immediately add the additional 3/4 cup warm water, then the olive oil. Process for about 1 minute or until dough ball cleans the sides of the processor bowl. If dough is too wet add a little flour through the top while processing, or if too dry, add a little more water.
• Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap.
• Let rise for a half hour in a warm place, like the lukewarm oven.
• In a small bowl, combine minced garlic and chopped olives. Set aside.
• Once dough has risen, transfer dough to a lightly floured board. Make an indentation in the dough and place olive mixture inside. Knead dough 10 times. Bulk of mixture should remain in middle of dough. Form dough into a log or round loaf shape.
• Grease a pie pan (for a round loaf) or a baking sheet (for a log) and dust with cornmeal. Place loaf on prepared pan, cover with greased plastic wrap, and let rise until doubled, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake bread in preheated oven until browned and loaf sounds hollow when tapped, about 30 minutes. Remove from oven and cool on a wire rack.

GARLIC OLIVES

Steps:

• Drain the olives, reserving the liquid. Place the olives in a small bowl, and set aside.
• Place the olive liquid in a small saucepan. Add the chiles and the remaining ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered for 5 minutes. Pour the hot vinegar mixture over the reserved olives. Let cool.
• Cover and chill thoroughly. Drain before serving.

GARLIC OLIVES

Steps:

• In a small bowl, stir together oil, garlic and oregano.
• Add olives and toss to coat.
• Cover and chill at least 4 hours or as long as two weeks.

GARLIC AND OLIVE BUTTER

Steps:

• Place the garlic in a food processor and process until chopped. Add the softened butter and process until smooth. Add the olives to the food processor and pulse them into the mixture until they are just barely combined. Roll garlic olive butter into logs using double layers of plastic food wrap. Store butter logs in the freezer. Cut off discs to top grilled chicken or broiled fish.
• For Garlic Olive Bread: Soften 1/4 pound of butter to make 1 loaf of garlic olive bread. Toast a split loaf of bread under hot broiler. Spread with softened garlic olive butter on each half of bread. Sprinkle bread with a little grated cheese and return bread to broiler to melt butter and cheese. Slice and serve.

OLIVES MARINATED IN THYME AND GARLIC

Steps:

• Crack the raw olives with a hammer or rolling pin against a wooden chopping board and place in a large bowl or bucket. Soak the olives in water to cover for at least 1 week. Make sure you change the water everyday. This is to remove the bitterness of the olives. Once the olives have soaked for a week, strain the water and add clean fresh water to the bowl. Add the salt, garlic cloves, thyme, bay leaves and optional wild fennel. Mix well. Place all the solid ingredients (herbs and olives) into an airtight glass or ceramic jar. Pour in enough of the salted water to cover the olives. Close the jar and ensure it is airtight. Store in a cool dry place for at least 2 weeks before eating your first olive. Serve with drinks.

LEMON-GARLIC OLIVES

Steps:

• Drain olives, reserving brine. Rinse olives; drain well. Layer olives, oregano sprigs, garlic, lemon wedges and peppercorns in olive jar. (Reserve for another use any olives that do not fit in jar.) Add fresh lemon juice to jar. Add enough reserved brine to fill jar. Place lid tightly on jar; shake well. Let olives marinate at least 1 week in refrigerator. (Can be prepared up to 1 month ahead. Keep refrigerated.)